Christmas Baklava

Christmas Baklava is a festive and indulgent dessert that combines layers of flaky phyllo dough with a rich mixture of chopped nuts and warm spices. This delightful treat is perfect for holiday gatherings, bringing a touch of sweetness and a delightful crunch to your dessert table.

The fragrant honey syrup infused with vanilla and lemon peel beautifully soaks into the golden layers, making every bite a decadent experience. Easy to prepare yet impressive to serve, this baklava is sure to become a beloved holiday tradition!

Christmas Baklava

Ingredients :

1/2 pound chopped pecans

1/2 pound chopped walnuts

2-3 tbsp. ground cinnamon

1 pound package of phyllo dough

1-1/2 cup melted butter

2-1/2 cup honey

1 tsp. vanilla

1 tsp. grated lemon peel

Instructions:

Mix the nuts together in a large bowl and add the ground cinnamon. Sit aside.

Butter 9″ x 13″ baking dish.
Place 2 sheets of phyllo foil on the bottom of the prepared dish. Spreading with butter.

Sprinkle 2-3 tablespoons of the nut mixture on the face. Repeating layers until all nuts, butter, & chips are used.

Finish with about 6 layers of grapefruit on top. If you still have some butter left over, brush it over the top layer.

Cut all layers of baklava using a sharp knife. Cut 3-4 slices length-wise.

Then making diagonal cuts to making diamond shapes.

Bake in a hot oven at 350 degrees for 45 minutes, until golden and crunchy.

When baklava is baking, heat the honey in saucepan to it comes to a boil. Adding vanilla flavor & lemon peel.

While baklava is cooked in bread, pour the honey mixture over it.

Let it cool completely in the pan.

Enjoy !

Notes:

Phyllo Dough Tips: Keep the phyllo dough covered with a damp cloth while working to prevent it from drying out. It’s delicate and can tear easily, so handle it gently.

Nut Varieties: You can mix and match nuts according to your preference. Almonds or pistachios can be great additions or substitutes for pecans and walnuts.

Layering: Make sure to brush each layer of phyllo dough with melted butter. This helps achieve that signature flaky and crispy texture.

Honey Syrup Consistency: If you prefer a thicker syrup, let the honey mixture simmer a bit longer to reduce it. Just keep an eye on it to prevent burning.

Cutting the Baklava: It’s important to cut the baklava before baking to ensure clean slices. Use a sharp knife and cut all the way through the layers for best results.

Cooling Time: Allow the baklava to cool completely in the pan after pouring the honey syrup over it. This helps the syrup soak in and enhances the flavors.

Storage: Baklava can be stored at room temperature in an airtight container for up to a week. It can also be frozen for longer storage; just thaw at room temperature before serving.

Serving Suggestions: For a festive touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream, and garnish with additional chopped nuts or a sprinkle of cinnamon.

Nutrition Information:

Frequently Asked Questions:

Can I use different types of nuts in this baklava recipe?

Yes, you can customize the nut mixture to your preference.

While the recipe calls for pecans and walnuts, you can use almonds, pistachios, or other nuts you like or have on hand.

Do I need to use all the melted butter in the recipe?

You should use enough melted butter to generously brush between the layers of phyllo dough to ensure the baklava turns out flaky and delicious.

However, you don’t need to use all the melted butter if you have some left over.

What is the purpose of adding lemon peel to the honey mixture?

The grated lemon peel adds a subtle citrus aroma and flavor to the honey syrup, enhancing the overall taste of the baklava. It provides a pleasant contrast to the sweetness of the honey.

Can I make baklava ahead of time?

Yes, you can make baklava ahead of time.

In fact, many people find that baklava tastes even better after it has had time to sit for a day or two. Store it in an airtight container at room temperature.

How should I store leftover baklava?

To keep baklava fresh, store it in an airtight container or cover it tightly with plastic wrap.

Keep it at room temperature for short-term storage.

If you need to store it for a longer period, you can refrigerate it.

Baklava can also be frozen for extended storage.

Can I use a different type of dough if I can’t find phyllo dough?

Phyllo dough is traditional for baklava, but if you can’t find it, you can try using puff pastry sheets as a substitute.

Keep in mind that the texture and flavor may be slightly different.

How do I prevent the phyllo dough from drying out while assembling the baklava?

To prevent the phyllo dough from drying out, cover the sheets you’re not currently using with a damp kitchen towel or plastic wrap.

This helps maintain their moisture and pliability.

Can I use less honey to reduce the sweetness of the baklava?

You can adjust the amount of honey used in the recipe to suit your taste.

If you prefer a less sweet baklava, you can reduce the amount of honey in the honey syrup mixture.

However, keep in mind that honey is a key component of baklava’s signature flavor.

What is the purpose of adding lemon peel to the honey mixture?

The grated lemon peel adds a citrusy aroma and a subtle lemon flavor to the honey syrup.

It provides a pleasant contrast to the sweetness and richness of the baklava.

How do I store leftover baklava?

To store leftover baklava, keep it in an airtight container at room temperature for a few days.

If you need to store it for a longer period, you can refrigerate it.

Baklava can also be frozen for extended storage. Just make sure it’s well wrapped to prevent freezer burn.